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Cast iron

Discussion in 'Food Talk' started by DBTaco, Nov 11, 2013.

  1. Nov 12, 2013 at 12:43 PM
    #21
    Shauncho

    Shauncho Embrace your inner Bro-ness

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    They way they clean them in the cooking school my friend attended was as follows:
    • Wipe out remnants of cooked food with paper towels
    • Coat the inside of the pan with oil
    • Heat up the pan with the oil
    • remove from heat and pour in coarse salt (kosher salt or rock salt)
    • using paper towels, scrub with the rock salt until any stuck on food is gone
    • discard rock salt and wipe clean with a paper towl

    steps are the same for seasoning a new or seldom used pan minus the first step. This works well for me and nothing ever sticks in any of my cast iron pots/pans.
     
    Last edited: Nov 12, 2013
  2. Nov 12, 2013 at 12:46 PM
    #22
    XXXX

    XXXX Well-Known Member

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    I only use mine for camping (griddle) so it goes rancid. Had it happen last time I was camping and it ruined a pound of bacon :( Ive seen some pretty wasted cast iron be "brought back" from the dead on Youtube

    http://www.youtube.com/watch?v=j6Tz3HnnCFs
     
  3. Nov 19, 2013 at 4:26 PM
    #23
    xbxb

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    I've never had my skillet go rancid and I also cook on a glass top. Of course I use it almost every day. I leave a coating of butter or oil in the pan and when I done using it just wipe it clean with a paper towel, you will leave enough oil to protect it and it will be ready to go the next day.
     
  4. Dec 13, 2013 at 4:06 AM
    #24
    c2one

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  5. Dec 13, 2013 at 4:12 AM
    #25
    Lastplace

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  6. Dec 16, 2013 at 5:03 AM
    #26
    LUSETACO

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    This. Although I like to use finer table salt. The salt serves as an abrasive to clean the pan but also combines with the oil and fills small pits in the metal making it smooth and non-stick. I've never had an issue using the salt/oil method.
     
  7. Dec 16, 2013 at 1:35 PM
    #27
    Boone

    Boone Vaginas are rad.

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    I think I'll give the table salt a try tonight. Kinda makes sense.
     
  8. Dec 18, 2013 at 7:49 AM
    #28
    aficianado

    aficianado Well-Known Member

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    i use water, no soap..and just scrub the thing.

    if i really blasted it with some sticky food, i put water in it and get it boiling. whatever is stuck on, just floats up and i scrub it..again, no soap.

    my pans are seasoned super well, and slick as snot.

    i've tried that salt and oil method. works pretty good, but it is a waste of salt, oil and paper towels.

    oh, after washing. i heat the pan up and wipe it with clean oil.
     
  9. Dec 18, 2013 at 7:53 AM
    #29
    Boone

    Boone Vaginas are rad.

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    I did try that, but used about a teaspoon of salt, and a dish towel. Not very wasteful IMO, and it worked pretty well.
     
  10. Dec 18, 2013 at 12:14 PM
    #30
    aficianado

    aficianado Well-Known Member

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    Your dish towel survive it?
     
  11. Dec 18, 2013 at 12:48 PM
    #31
    Boone

    Boone Vaginas are rad.

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    Yeah, but it may now have a sole purpose in life.
     
  12. Jan 29, 2014 at 11:12 AM
    #32
    TEX82Trooper

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    In my experience (and on my wife who is an expert and competition winning cast iron cook) you will only have a problem with rancid grease/oil IF oil or grease is left on the utensil when storing. If you have seasoned your cast iron properly you should have a super-hard, baked-on carbon layer that will not go bad or rancid. Once properly seasoned, wash out the pan/skillet/dutch oven, wipe it completely dry and store with a folded paper towel between the lid & pot (this helps wick moisture out & can help prevent rust to exposed iron). Again, many differing opinions, but this is the one that has always worked best for us when camping, cooking at home or competing.
     
  13. Jan 29, 2014 at 6:17 PM
    #33
    Yota1

    Yota1 Well-Known Member

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    I use mine on a glass top. No issues.

    I'm pretty new to cast iron cooking, but an super happy with results. Food is amazing!

    I worked in a good season and try to avoid "washing". So far I have been able to wipe clean will pan is still hot. I let it cool and wipe again. Bring it up hot remove from heat, oil and let cool. Wipe it slightly dry and put it away. I don't use olive oil in it or any other grease. I use the best high smoke oils I can.
     
  14. Jan 30, 2014 at 5:16 AM
    #34
    DBTaco

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    What are the best high smoke oils?
     
  15. Jan 30, 2014 at 5:58 AM
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    LUSETACO

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  16. Jan 30, 2014 at 6:30 PM
    #36
    Yota1

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    I've been using a lot of safflower oil lately. Doesn't a great job, and obvisoly doesnt smoke or burn at the med-high temps I usually cook at. I still use olive oil, but I've found on a glass top, it's tougher to control the heat, so to be safe I stay with the safflower oil.
     
  17. Feb 3, 2014 at 11:01 AM
    #37
    aficianado

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    cast iron is the swiss army knife of the kitchen..it can do almost EVERYTHING.
     
  18. Feb 24, 2014 at 9:37 AM
    #38
    SR52012

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    I just got mine, a 5 pc set... 2 pans, a skillet pan and a dutch oven with lid... then i bought a meat weight thing and the pot holders to go with it... all in all $103.00 out the door are rural king.

    I just started seasoning the 2 pans on sat. i washed them first then wiped with veg oil. We went out to dinner and i came back and cooked a pack of bacon in them to get things going... of course i saved the bacon grease! But now i cant think of what i should cook in it next... maybe burgers since im out of charcoal...

    [​IMG]
     
  19. Mar 17, 2014 at 7:34 AM
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    TEX82Trooper

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  20. Mar 17, 2014 at 8:46 AM
    #40
    SR52012

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    looks like chainmail...
     
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